Recommending and Expostulating Since 2010

On the Menu: Pasta Primavera

To celebrate, there’s no better way to welcome the beautiful weather in with than with pasta primavera. While you can now make this dish all year long, I knew that when Boston Organics delivered fresh asparagus, green beans, and basil to my door last week, it was a sign that it was the perfect time to make spring in a bowl. So off I went to purchase my spaghettini, parmegiano-reggiano, grape tomatoes, and morel mushrooms. How can you go wrong with these ingredients? Indeed you can’t.

The recipe I favor is from the Gourmet cookbook edited by Ruth Reichl herself. This was the first “real” dish that I ever tried to cook (i.e. involved more than three ingredients), and subsequently the first time I’ve ever been impressed with something I actually cooked. It was also the first time that other people were impressed with something I actually cooked! So you can imagine I have a little sentimentality about this recipe 🙂

While it involves a fair amount of prep work, once you have everything ready it moves quite fast.

And the end result? Just as amazing as I remember. It’s beautiful, simple, light, and fresh. Just like spring.